Sunflower Walnut Pate (TuNo) on a bed of sprouts

I love this pate, it’s so tasty, nutritious and versatile. It can be used in sandwiches and wraps, as a spread or dip or simply drop a scoop on top of a green salad. It’s also called TuNo because it tastes and looks very similar to tuna salad, but it’s vegan, in fact it’s a super-healthy raw vegan dish. Now if you’re one of those vegetarians or vegans who hates the taste and smell of tuna, you’ll still love this no fishy taste or smell. I suspect what most people really love about tuna salad is more to do with the added ingredients than with the tuna itself. But the tuna provides a vehicle and texture that holds it all together and gives you that high-protein full feeling. Well, the walnuts and sunflower seeds do the same in this case, and the taste really comes from the spices and other added ingredients.

Great dish to serve to your non-vegan friends – see how many of them can guess that it’s not actually tuna.

Ingredients:

1 cup sunflower seeds, soaked
1 cup walnuts, broken into pieces, soaked
1/2 cup celery, finely chopped
1/4 cup parsley, finely chopped
1/4 cup sauerkraut, finely chopped and juice to taste (can substitute pickles instead)
2 tbsp fresh squeezed lemon juice
2 cloves garlic
1/2 teas kelp or wakame flakes
2 tbsp tamari
1 teas apple cider vinegar (ACV) or kombucha vinegar
2 teas ground cumin
1 teas paprika

Instructions:

Soak the sunflower seeds and walnuts for 4-8 hours. Drain and throw away the soak water. The soaking neutralizes the natural enzyme inhibitors in nuts and seeds making them more nutritious and easily digestible.

Add the sunflower seeds, walnuts, lemon juice, garlic, kelp, tamari, cumin, paprika and apple cider vinegar to the blender. Blend until smooth. If you have trouble blending it, add some of the sauerkraut or pickle juice. You don’t want it too runny, aim for the consistency of tuna salad.

Transfer to a bowl and mix in the chopped celery, parsley and sauerkraut (or pickle) by hand.

This will keep for several days in the fridge stored in an airtight container.

Sunflower Walnut Pate on flax crackers with sprouts and arugula

Serving suggestions:

• Eat by the spoonful
• Add a scoop to top off a salad
• Use as a dip with crudites
• Eat with flax crackers and sprouts
• Use in place of the rice, and add other raw vegetables for raw sushi
• Serve a as a spread on bread, in a pita pocket, or wrap with lots of salad vegetables

Let me know how you like it, and what other creative ways you invent to serve it.

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Raw Granola & Almond Milk

Raw food is so quick and easy to make, it’s the perfect thing for people who “don’t have the time to cook”. Well, here’s the perfect solution – don’t cook! Jennifer Cornbleet demonstrates how to make both Almond Milk and Raw Granola in under 8 minutes, real time. Okay, so she had to soak the nuts overnight, but that’s just being organized and takes maybe 2 minutes. And of course you have to wash up afterwards, but it’s not like you have to scrub a baking tray with cooked on granola! Have a look at this video and see how easy it is.

Here’s my recipe for how to make almond milk.

Here are the instructions for the raw granola using soaked nuts and seeds and dried fruit. Use equal amounts of each ingredient.
Ingredients:

Almonds
Sunflower seeds
Walnuts
Raisins (or dried figs or dates)
Pinch of salt
Dash of cinnamon

Soak nuts and seeds in one container the night before you want to have your granola. Rinse and drain the next morning. Any type of raw nuts or seed you like can be used.

Add all ingredients to food processor. Process until it resembles a granola-like consistency.

You can eat this right away or store it in your refrigerator for up to 3 days. Top with fresh fruit such as blueberries, sliced banana, or pineapple.

Serve with almond milk.

Raw food author and chef Jennifer Cornbleet shows you how to make a quick and delicious gluten-free raw granola, which is then topped with raw almond milk. From her DVD, Raw Food Made Easy . Produced by Larry Cook. Distributed by Tubemogul.

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